Cinnamon Apple Cheesecake

By Lorena_321

Ingredients

• Crust:
• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1 cup flour
• 1/4 cup quick-cooking oats
• 1/4 cup finely chopped walnuts
• 1/2 t. ground cinnamon
• Filling:
• 2 pkgs. (8 oz. ea.) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup apple juice concentrate
• 3 eggs, lightly beaten
• Topping:
• 2 medium apples, peeled and sliced
• 1 T. butter
• 1 t. cornstarch
• 1/4 t. ground cinnamon
• 1/4 cup apple juice concentrate

Preparation

Step 1

In a small mixing bowl, cream butter and brown sugar. Gradually add flour, oats, walnuts and cinnamon; mix well. Press onto bottom and 1 1/2" up the sides of a greased 9" springform pan. Place on a baking sheet. Bake at 325 degrees for 10 minutes or until set. Cool on a wire rack.
In a large mixing bowl, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust. Return pan to baking sheet. Bake at 325 degrees for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. In a small saucepan, combine cornstarch, cinnamon and apple juice concentrate until smooth. Bring to a boil, stirring constantly. Boil for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled. Remove sides of pan.